Fennel And Garlic-Crusted Pork Roast With Warm Quince And Apple Compote Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 1/2 teaspoons coarsely ground white pepper

Coarse salt, to taste

2 teaspoons finely chopped fresh thyme

2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)

6 cloves garlic, peeled and sliced

1/2 cup apple cider

1 (4 1/2 pound) pork rib roast, tied

2 teaspoons finely chopped fresh sage

1/2 teaspoon ground ginger

1 small head fennel with 2-inches fronds attached, coarsely chopped

2 tablespoons unsalted butter

Warm Quince and Apple Compote, recipe follows

2 tablespoons chopped parsley

2 teaspoons finely chopped fresh oregano

1/2 cup coarsely chopped onion

1 teaspoon fresh lemon juice

2 teaspoons fennel seeds

2 teaspoons finely chopped fresh rosemary

2 large quince (about 3/4 pound)

2 tablespoons sugar

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